White’s Rock Flathead Pie
500 Grams Boneless Flathead Fillets cut into cubes
1/2 Cup Steamed Rice
2 Hard Boiled Eggs cut into pieces
2 Tbsp Chopped Parsley
2 Spring Onions chopped
1/2 Cup Cooked Prawns chopped
1 Jar Bechamel Sauce
1 Pkt Puff Pastry
2 Egg Yolks
Combine egg, onion, rice, parsley, fish, and prawns. Roll out pastry divided into equal parts and cut into a fish shape.
Place one piece of pastry onto baking sheet.
Spoon on rice mixture and bechamel sauce.
Place other piece of pastry on top pressing edges down firmly to seal.
Brush egg yolk on top and bake for 45 minutes.
Serve with garden salad.